The cooling weather sets off a voracious craving for vegan stews, like a cozy vegetable stew or a deeply satisfying chickpea stew. When I am in a rush and wanting to eat something that’s satiating and comforting, this easy vegan mushroom stew recipe is a go-to. The mushroom stew delivers more flavor than you thought possible in less than 30 minutes and with a handful of ingredients that you likely already have in your pantry. This is a versatile recipe. Use whatever mushrooms you have on hand: a mix of mushrooms works, as does just one kind of mushroom. I love mixing wild mushrooms like shiitake and maitake with cremini or white button mushrooms, but go with whatever you have in your fridge. Adding savory herbs, like sage or rosemary, creates an explosion of flavor in this stew. You can use dried herbs or fresh herbs: I typically use sage or rosemary and, sometimes, edible lavender.
Why you will love this mushroom stew recipe
Flavorful and cozy. This is a hearty, meaty stew and it is loaded with so much flavor despite a short ingredient list. Easy weeknight recipe. The recipe comes together in one pot in under 30 minutes, making it perfect for weeknights. Although it’s special enough that you can serve it to impress guests. Make-ahead friendly. Stews usually taste better the day after, once the flavors have had a chance to merge, and this mushroom stew is no exception. You can make it ahead and store it in the fridge for up to four days before serving. Healthy recipe. There is no cream or butter or even gluten in this recipe, just good-for-you veggies and herbs and heart-healthy olive oil. Nut-free, gluten-free and vegan. You can make the recipe soy-free by skipping the soy sauce.
How to make mushroom stew
Serving suggestions
Serve with crusty French bread, Italian bread or no-knead sourdough bread, or over a ribbony pasta, like fettuccine or pappardelle. This mushroom stew is also delicious on a bed of quinoa or basmati rice, especially if you serve a leafy side salad, like a vegan Caesar salad. Check to get new recipe updates by email.
-Petra
Storage instructions
Refrigerate: Store the stew in the fridge for up to four days in an air-tight container. Freeze: You can freeze the stew in a freezer-safe container for up to three months. Reheat: Thaw and reheat the stew on the stovetop or in the microwave.
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